Why Soft Drinks Like Soda and Cola Rely on Tunnel and Batch Pasteurizati...

By -

“Why Soft Drinks Like Soda and Cola Rely

on Tunnel and Batch Pasteurization
for Safety and Shelf Life”
Article Release for Brewmasters and Beverage Makers,
sponsored by PRO Engineering / Manufacturing Inc.

Article Excerpt:
“Soft drinks—including colas, flavored sodas, sparkling waters, and other carbonated beverages—remain a staple of global consumer markets. From large multinational bottlers to boutique craft soda brands, manufacturers must maintain product safety, shelf stability, and taste quality. One critical but often overlooked component in this process is pasteurization. 

Pasteurization, especially via tunnel and batch systems, plays a crucial role in ensuring microbial stability in carbonated beverages without compromising flavor or carbonation. This guide explores the growing importance of pasteurization in soft drink manufacturing and highlights why PRO Engineering / Manufacturing Inc. provides some of the most advanced, reliable, and scalable solutions available today. 

 

Market Overview and Industry Growth 

The Carbonated Beverage Market at a Glance: 

  • Global Market Size: The global carbonated soft drink market was valued at $253.7 billion in 2023 and is projected to reach $320.1 billion by 2029, growing at a CAGR of 4.2%. 
  • North America: The U.S. alone accounted for nearly $100 billion in soft drink sales in 2023, with steady demand for both classic colas and healthier carbonated alternatives…”

Click Here for full article:
https://prowm.com/beverage-manufacturing/soft-drink-pasteurization-cola-soda-safety-guide-tunnel-batch-shelf-life/

Call or Click Here to have our experts answer any questions you have or give you a quote on a customized pasteurizer to fit your needs:
https://prowm.com/request-pro-engineering-manufacturing-tunnel-pasteurizer-info/two/

Check out the latest industry news and trends:
https://prowm.com/latest-industry-news/

PRO Engineering / Manufacturing Inc.
11175 W Heather Ave., Milwaukee, WI 53224
414-362-1500
sales@prowm.com
https://prowm.com

Tunnel Pasteurizers:
https://prowm.com/tunnel-pasteurizers/

Batch Pasteurizers:
https://prowm.com/tunnel-pasteurizers/

Tunnel Pasteurizer Retrofit Services:
https://prowm.com/re-engineering-refurbishment/

Resources:
https://s3.amazonaws.com/slstacks/prowm/id.html

Previous Post:
https://www.linkedin.com/posts/pro-engineering-and-mfg-inc_beerindustry-hardseltzernews-hardseltzer-activity-7318250402540371968-HyGa

 

#beerindustry #hardseltzernews #hardseltzer #beverageindustry #beernews #alcoholindustry #brewery #craftbrewery #craftbeers #tunnelpasteurization #batchpasteurization #cider #beveragetrends #batchprocessing

Popular posts from this blog

A BASIC GUIDE TO PURCHASING AND USING TUNNEL PASTEURIZERS

By -
Image
  By   Edward A. Michalski   CEO   PRO Engineering/Manufacturing, Inc.   Tunnel pasteurizers are efficient and effective machines that are available in numerous sizes. The food and beverage industries use them to kill microbes, stop fermentation and in general, provide shelf stability.  These machines are subject to significant heat variations, caustic cleaning chemicals, steam, water, huge mechanical stresses and in many applications, broken bottles.  PRO Engineering/Manufacturing, Inc. has been maintaining, repairing and re-engineering tunnel pasteurizers for over four decades. PRO designs and builds our own tunnel pasteurizers and refurbishes competitor’s machines.  There are different types of tunnel pasteurizers classified by the mechanism that moves the pasteurized product through the tunnel.   Walking Beam   This is an older configuration that employs alternating strips, pick...
Read more

TUNNEL PASTEURIZATION PROCESS FOR BREWMASTERS & THEIR BEER

By -
Image
  Authored By   Jaime Jurado Pasteurization is an important unit operation in beer processing that inactivates the spoilage microorganisms present in beer thereby extending its shelf life. Pasteurization is the reduction of microorganisms by heating to a limited temperature and holding at that temperature such that there will be minimum effect on physical stability and flavor and a maximum extension of biological stability.    When the effect of pasteurization on the microbiological and sensory quality of white grape juice and wine was investigated by a UC Davis team, heat treatment of less than 3 Pasteurization Units (PUs = minutes at 60°C or equivalent) was sufficient to reduce 10 6  cells/mL of  Saccharomyces cerevisiae  and  Hansenula   anomala  added to Chenin blanc juice to an undetectable level (1).  Most brewers in the world pasteurize beer, including many craft breweries.  The organisms which cause the most difficulty in the bre...
Read more

VIDEO: “IMPROVE TASTE & PRODUCTION OF CRAFT BEERS WITH PRO ENGINEERING / MANUFACTURING Inc.”

By -
Image
  By   Edward A. Michalski   CEO   PRO Engineering/Manufacturing, Inc.   Short Video of Article Release for Brewmasters & Beverage Makers by   Edward A. Michalski,   CEO of PRO Engineering / Manufacturing Inc. Video Excerpt: “ Craft brewers take pride in the unique flavors of their brews and rightly so. They work hard to get that special taste. Craft brewers have shied away from pasteurization due to the mistaken belief that pasteurizing changes the taste of beer, when in fact, pasteurization preserves the taste. A general rule of thumb is that pasteurizing a brew will age it three days in terms of quality and taste. The optimal step in pasteurizing is to monitor the Pasteurization Units or P.U.s, in the process with the use of a P.U. monitor. For over 40 years, PRO Engineering and Manufacturing, Inc. has been delivering solutions for beverage product shelf stability and consumption safety. …” Video Link: https://lnkd.in/e4VyF_Yq For mor...
Read more